Chuck Roast, New England Style
crockpot, soups-stews
3.00 lb chuck beef roast
1.00 teaspoon salt
0.25 teaspoon pepper
2.00 onions; quartered
4.00 carrots; quartered
1.00 celery; chop
1.00 bay leaf
2.00 teaspoon vinegar
5.00 cup water
3.00 beef boullion cubes
1.00 small cabbage; wedges
1.00 tablespoon instant minced onion
2.00 tablespoon flour
1.50 cup reserved beef broth
2.00 tablespoon prepared horseradish
0.50 teaspoon salt
Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. Cover pot and cook on low 5-7 hours or until meat is tender. Remove meat, turn on high. Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1-1/2 C broth out of cooking pot. Pour broth horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce over roast with vegetables.
Chicken Stew
chicken, crockpot, low-fat
----WALDINE VAN GEFFEN VGHC42A----
2 lb chicken breasts; skin, bone, 1 cubes
2 can fat-free chicken broth
3 cup potatoes; peel, cube
1 cup onion; chop
1 cup celery; slice
1 cup carrots; slice thin
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
6 oz can no-salt-added tomato paste
1/4 cup cold water
3 tablespoon cornstarch
In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. 193 cal; 3 gr fat; 14% fat. Source: Country Woman 3/97. MM Waldine Van Geffen vghc42a.
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